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5 from 2 reviews

Crispy Garlic Parmesan Zucchini Chips with Basil Aioli

Author: Roz

Ingredients

  • 3 medium zucchini sliced 1/4 inch thick
  • 3 jumbo eggs slightly beaten
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1/2 cup parmigiano reggiano cheese grated
  • ½ teaspoon garlic powder
  • 1 tablespoon lemon zest
  • salt and pepper to taste
  • ¾ cup mayonnaise
  • 2 Tablespoons freshly minced basil
  • 2 cloves of roasted garlic smashed and minced
  • ½ teaspoon freshly squeezed lemon juice
  • several pinches of freshly grated sea salt and black pepper

Instructions

  • Coat zucchini slices in flour, gently patting down so the flour sticks to the zucchini chips.
  • Dip the coated zucchini chips in eggs.
  • Then dredge the zucchini chips in the panko crumbs mixed with parmigiano reggiano cheese, garlic powder, lemon zest and salt and pepper.
  • Fry the coated zucchini slices in oil until lightly golden brown, about 2-3 minutes per side or place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425 F oven until lightly golden brown, about 15 minutes.
  • Allow fried or baked zucchini chips to set on paper towels for a minute to remove any excess oil.
  • Blend the mayonnaise, minced roasted garlic, lemon juice, and basil.
  • Salt and pepper the zucchini chips and serve with the basil aioli while hot.

Notes

  • Very adapted from Closet Cooking recipe for Crispy Lemon Parmesan Zucchini Chips with Basil Aioli